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Almond and Pumpkin Seed Quinoa Breakfast Brittle

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I’m in love.

If you haven’t tried cooking with quinoa flakes yet – go out and buy some! I promise you won’t regret it. They’re simply pressed quinoa, providing you with all the healthy benefits of quinoa but with a gorgeous breakfast texture and a quicker cooking time. And alongside giving this low FODMAP brittle the most incredible texture, they’re an excellent source of plant-based protein and dietary fibers and a great gluten free and low FODMAP breakfast or snack alternative.

This healthy brittle recipe might just have topped my favourite breakfast food list; both crunchy and soft, with delicate flakes of almonds, bites of pumpkin seed and gems of dried cranberry. This low FODMAP breakfast brittle couldn’t be any simpler and perfect for those with food intolerances, and it can be so easily adapted to suit individuals’ own tastes or tolerances. If you can’t tolerate any dried fruit at all, or want the recipe to be fructose-free, simply omit the cranberries or sub them for another ingredient. If you find the recipe too sweet for breakfast, use less maple syrup. Play around with any combination of your favourite flavours and adapt it to suit you! Plus once baked (with your house smelling amazing), breaking it apart into bars, bites or clusters is quite possibly the most satisfying thing you’ll ever do on a Monday morning.

Further Food Nutritionist Commentary:

Emma's Almond and Pumpkin Seed Quinoa Breakfast Brittle has all the crunch in all the right places. On top of being gluten-free and low FODMAP, this treat is high in fiber and protein, keeping you full as you go about your day. Quinoa is a pseudo-cereal, meaning it's a seed made to eat like a grain. It has over 50% of the RDA for manganese which is essential for everything bones; bone structure, bone metabolism and creating enzymes for building bones! Pumpkin seeds may be tiny but they are nutritional powerhouses, boasting a healthy dose of the other m, magnesium, which has been shown to benefit blood pressure and prevent heart attacks and strokes. Almonds are high in monounsaturated fats, the healthy fat that has been associated in reducing risk for heart disease. The is due in part to the vitamin E content which works as an antioxidant in the body.

By Ale Zozos
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Almond and Pumpkin Seed Quinoa Breakfast Brittle

  • Prep Time:5 minutes
  • Cook Time:40 minutes
  • Servings: 10

Ingredients

1½ cups quinoa flakes
½ cup gluten free oats
⅓ cup dried cranberries
⅓ cup pumpkin seeds
¼ cup flaked almonds
½ teaspoon cinnamon
¼ cup coconut oil
⅓ cup maple syrup
dash organic vanilla extract
a good pinch of sea salt

Instructions

  1. Preheat oven to 150C/300F.
  2. Line a tin with baking paper, extending a little over the sides.
  3. Place all dry ingredients into a large bowl and mix together.
  4. Place the coconut oil, maple syrup, vanilla and salt into a small saucepan and warm over a gentle heat until liquid and combined.
  5. Pour the liquid mixture over the dry ingredients and mix thoroughly until evenly coated.
  6. Turn out into your lined baking tray, pressing down with the back of your spoon – ensure the mixture reaches the edges of the tin and is smooth on top.
  7. Bake for approximately 40 minutes or until fragrant and golden all over.
  8. Remove from the oven and cool, before gently breaking into pieces.
  9. Store airtight for 4-5 days.
Preheat oven to 150C/300F. Line a tin with baking paper, extending a little over the sides. Place all dry ingredients into a large bowl and mix together. Place the coconut oil, maple syrup, vanilla and salt into a small saucepan and warm over a gentle heat until liquid and combined. Pour the liquid mixture over the dry ingredients and mix thoroughly until evenly coated. Turn out into your lined baking tray, pressing down with the back of your spoon – ensure the mixture reaches the edges of the tin and is smooth on top. Bake for approximately 40 minutes or until fragrant and golden all over. Remove from the oven and cool, before gently breaking into pieces. Store airtight for 4-5 days.

Nutrition Information

Per Serving:
Calories: 265; Total Fat: 15 g; Saturated Fat: 6 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 91 mg; Potassium: 25 mg; Carbohydrate: 26 g;  Fiber: 3 g; Sugar: 11 g; Protein: 9 g
Nutrition Bonus:
Vitamin C: 0%;Vit A: 1%; Iron: 11%;Calcium: 1%;
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